Beef Meat Identification
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Skirt Steak, Boneless
Meat Cut: Flank & Plate
Cooking Method: Dry/Moist
Short Ribs
Meat Cut: Flank & Plate
Common Names: Barbacue Ribs, English Short Ribs, Fancy Ribs, Chuck Ribs, Beef Short Ribs, Top Of the Rib, Beef Ribs, Finger Meat, Texas Ribs, Texas Style Ribs, Plate Riblets,
Cooking Method: Moist
Description:
Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.
Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.
Flank
Meat Cut: Flank & Plate
Common Names: Flank Steak Filet, Jiffy Steak, London Broil Flank, Skinned Flank Steak
Cooking Method: Dry/Moist
Description:
The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.
The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.